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2 DOORS DOWN FOOD & WINE

149 HECTOR, DARTMOUTH · Food Establishment

7 inspections

  1. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Multi-quaternary ammonium (Quat) sanitizer must be mixed to 200 ppm for food-contact surfaces. At the time of inspection, the sanitizer solution was measured at 1000 ppm.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing sink in the kitchen must be equipped with single use paper towels at all times.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize areas affected by rodent droppings.
  4. Inspection

    6 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Repair/replace/install peeling/missing baseboards from area under the three compartment sink. In accordance with Section 2.4 of the NS Food Retail and Food Services Code, you must ensure that in areas where the floor is subject to moisture, the floor must be coved at the wall-to-floor joints, and sealed.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Provide hand soap in dispensers or pump dispenser bottles at two handwashing sinks in front area.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discard the ice and clean and sanitize ice machine according to manufacturer's instructions.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize areas affected by rodent droppings.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, staff must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Consistent temperature logs.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing sink in the bar area must be equipped with liquid hand soap and single-use paper towels in dispenser.
  7. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing sink in the bar area must be equipped with liquid hand soap and single-use paper towels in dispenser.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Food was observed to be stored in pans directly on the floor in walk-in cooler. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Glasswasher not dispensing sanitizer. Discontinue use of glasswasher until fixed. All glassware must be washed & sanitized in the dishwasher or 3-compartment sink until then.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Containers with chopped parsley and other vegetables were stored in a pan with ice. The internal temperature was measured at 11 degrees Celsius. These were taken out of the walk-in cooler less than 2 hours ago. More ice was added to the pan to bring the temperature down. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.